Hearty Mushroom Ragu with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Fresh Spinach

Enjoy a warm, satisfying bowl of robust mushroom ragu paired with vibrant fresh spinach. This dish melds the earthy flavor of cremini mushrooms with the rich, velvety texture of cannellini beans and red lentils, simmered in a tangy tomato base with aromatic garlic and herbs for a balanced, hearty meal.

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NUTRITION

479kcal
Protein
34.3g
Fat
7.5g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

100g Fresh Spinach

1 cup Cannellini Beans (cooked)

0.25 cup Red Lentils (dry)

0.5 cup Crushed Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1/4 small Onion

1 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and chop the cremini mushrooms, and roughly chop the fresh spinach. Rinse the red lentils under cold water.

  • 2

    In a small pot, add the red lentils with water (using a ratio of 1:3 lentils to water) and bring to a simmer. Cook for about 15 minutes until soft but not mushy. Drain any excess liquid and set aside.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Finely chop the onion and garlic, then add to the pan. Sauté until the onion becomes translucent and fragrant.

  • 4

    Add the chopped mushrooms to the pan and cook until they start to release their moisture and lightly brown.

  • 5

    Stir in the cooked red lentils, cannellini beans (drained and rinsed if canned), and crushed tomatoes. Sprinkle Italian seasoning, salt, and pepper. Let the mixture simmer for about 10 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the sauce for about 2 minutes.

  • 7

    Taste and adjust seasoning if necessary. Serve warm.

Hearty Mushroom Ragu with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Fresh Spinach

Enjoy a warm, satisfying bowl of robust mushroom ragu paired with vibrant fresh spinach. This dish melds the earthy flavor of cremini mushrooms with the rich, velvety texture of cannellini beans and red lentils, simmered in a tangy tomato base with aromatic garlic and herbs for a balanced, hearty meal.

NUTRITION

479kcal
Protein
34.3g
Fat
7.5g
Carbs
77.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

100g Fresh Spinach

1 cup Cannellini Beans (cooked)

0.25 cup Red Lentils (dry)

0.5 cup Crushed Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1/4 small Onion

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and chop the cremini mushrooms, and roughly chop the fresh spinach. Rinse the red lentils under cold water.

  • 2

    In a small pot, add the red lentils with water (using a ratio of 1:3 lentils to water) and bring to a simmer. Cook for about 15 minutes until soft but not mushy. Drain any excess liquid and set aside.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Finely chop the onion and garlic, then add to the pan. Sauté until the onion becomes translucent and fragrant.

  • 4

    Add the chopped mushrooms to the pan and cook until they start to release their moisture and lightly brown.

  • 5

    Stir in the cooked red lentils, cannellini beans (drained and rinsed if canned), and crushed tomatoes. Sprinkle Italian seasoning, salt, and pepper. Let the mixture simmer for about 10 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the sauce for about 2 minutes.

  • 7

    Taste and adjust seasoning if necessary. Serve warm.